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Olive Garden Raspberry Mousse Cheesecake

Olive Garden Raspberry Mousse Cheesecake recipe image
This elegant dessert captures the essence of Olive Garden's famous raspberry mousse cheesecake with a homemade twist. The base is a smooth, no-bake cream cheese layer that provides a rich and tangy foundation, while the topping is a light, airy raspberry mousse made with gelatin and whipped cream. The vibrant red mousse offers a perfect balance of sweet and tart flavors, cutting through the richness of the cheesecake. It is an impressive yet manageable dessert for dinner parties or special family gatherings. Since it requires chilling time rather than baking, it is a great make-ahead option. Serve chilled for the best texture and flavor experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 255.1
Dietary: Gluten-free
Description
This elegant dessert captures the essence of Olive Garden's famous raspberry mousse cheesecake with a homemade twist. The base is a smooth, no-bake cream cheese layer that provides a rich and tangy foundation, while the topping is a light, airy raspberry mousse made with gelatin and whipped cream. The vibrant red mousse offers a perfect balance of sweet and tart flavors, cutting through the richness of the cheesecake. It is an impressive yet manageable dessert for dinner parties or special family gatherings. Since it requires chilling time rather than baking, it is a great make-ahead option. Serve chilled for the best texture and flavor experience.
Ingredients
  • 1 1/2 teaspoon Gelatin
  • 1 1/2 tablespoon Cold water
  • 1/2 cup Raspberry preserves
  • 2 tablespoon Sugar
  • 1 cup Heavy whipping cream
Directions
  1. 1
    Prepare a 9-inch chocolate crumb crust and place it in a springform pan or pie dish.
  2. 2
    In a large bowl, beat 1 lb cream cheese (softened) and 1/2 cup sugar with an electric mixer on medium speed until smooth.
  3. 3
    Add 2 eggs and 1/2 tsp vanilla extract to the cream cheese mixture and beat until thoroughly blended, about 3 to 4 minutes.
  4. 4
    Pour the cheesecake batter into the prepared crust and smooth the top.
  5. 5
    Refrigerate the cheesecake base until firm, about 1 to 2 hours.
  6. 6
    Sprinkle the gelatin over the cold water in a small microwave-safe bowl and let stand for 1 minute.
  7. 7
    Microwave the gelatin mixture on HIGH for 30 seconds, or until completely dissolved. Stir well.
  8. 8
    Combine the dissolved gelatin with the raspberry preserves and stir until smooth.
  9. 9
    Chill the raspberry mixture for 10 minutes to cool slightly.
  10. 10
    In a separate large bowl, whip the heavy cream until soft peaks form.
  11. 11
    Add 2 tablespoons of sugar to the whipped cream and continue whipping until stiff peaks form.
  12. 12
    Measure out 1 1/2 cups of the whipped cream and set aside for the mousse.
  13. 13
    Refrigerate the remaining whipped cream for later use as a topping.
  14. 14
    Gently fold the chilled raspberry mixture into the measured 1 1/2 cups of whipped cream until combined.
  15. 15
    Spread the raspberry mousse evenly over the chilled cheesecake base, mounding slightly in the center.
  16. 16
    Refrigerate the assembled cheesecake for at least 1 hour before serving.
  17. 17
    To serve, cut into 6 slices and top each with a dollop of the reserved whipped cream.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 255.1kcal
% Daily Value *
Total Fat 21.8g34%
Saturated Fat 13.2g66%
Cholesterol 66.0mg22%
Sodium 8.4mg1%
Total Carbohydrate 12.6g5%
Dietary Fiber 1.9g8%
Sugars 10.3g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: raspberry, mousse, cheesecake, no-bake, olive garden, copycat, dessert, cream cheese, whipped cream, gelatin, preserves, chocolate crust, make-ahead, tangy, rich, party dessert, easy, chilled, berry, indulgent
Read it online: https://www.chefs-mate.com/recipe/olive-garden-raspberry-mousse-cheesecake-2/